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Sour April 22, 2026

149 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 90 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 19.42 gallons
Post Boil Size: 17.06 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 149 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Wednesday April 22nd 2026
1.046
1.006
5.2%
14.5
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 2.6%
7.40 kg Weyermann - Extra Pale Premium Pilsner Malt7.4 kg Extra Pale Premium Pilsner Malt 38 1.5 63.5%
3.60 kg Simpsons - Wheat Malt3.6 kg Wheat Malt 36.576 2.8 30.9%
0.35 kg Rolled Oats0.35 kg Rolled Oats 33 2.2 3%
11.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 7.64 33.3%
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 10 min 2.77 33.3%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 200 °F 10 min 4.08 33.3%
4.50 oz / $ 0.00
 
Yeast
Lallemand - Sourvisiae
Amount:
3 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 235 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.99 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.92 gal (71.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.92 gal (23.68 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.29 gal (53.17 qt). Suggest reducing strike water volume to 9.95 gal (39.78 qt) and adding 1.29 gal (5.17 qt) sparge/top-off. 11.24 44.9  
Strike water volume at mash thickness of 1.75 qt/lb 11.24 44.9  
Mash volume with grains 13.29 53.2  
Grain absorption losses -3.21 -12.8  
Remaining sparge water volume (equipment estimates 10.14 g | 40.6 qt) 11.64 46.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.92 g | 71.7 qt) 19.42 77.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 15.56 g | 62.2 qt) 17.06 68.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17 g | 68 qt) 15.5 62  
Total: 22.88 91.5
Equipment Profile Used: System Default
"Sour April 22, 2026" Gueuze beer recipe by Willy816. All Grain, ABV 5.24%, IBU 14.49, SRM 3.32, Fermentables: (Flaked Oats, Extra Pale Premium Pilsner Malt, Wheat Malt, Rolled Oats) Hops: (Domestic Hallertau, Mosaic)
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  • Last Updated: 2026-04-22 01:44 UTC